Wine in Egyptian and Roman times was stored and transported in amphorae. These were large pottery vessels with spouts, used for bulk storage and transportation. Amphorae were stoppered with cloth, leather, cork or fired clay, then sealed with mortar.

A smaller hole let out the CO2 as it fermented within, and at some point this hole was also sealed. Amphorae sometimes had flat bottoms, but most of the time the bottom came to a sharp point, which was also used to help carry them. Final fermentation occurred in the amphorae.

Wine production became very organized over the years. Amphorae soon had marks indicating year, maker, source of vineyard, and other information. Wine was popular in higher social circles than beer was, and was used both at parties and for religious festivals. Tomb paintings included depictions of wine.

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All content on the WineIntro website is personally written by author and wine enthusiast Lisa Shea. WineIntro explores the delicious variety and beautiful history which makes up our world of wine! Lisa loves supporting local wineries and encouraging people to drink whatever they like. We all have different taste buds, and that makes our world wonderful. Always drink responsibly.